Healthy Strawberry Shortcake

Ingredients Needed

• coconut flour – a light, low carb, gluten free and grain free flour to use for the shortcake. If you can’t have nuts, this could be a good nut free recipe for you.
• eggs – this helps provide the cake with structure. I do not recommend subbing this.
• coconut oil – adds moisture to the cake
• maple syrup – the liquid sweetener. Honey can also be subbed.
• baking powder – to get the correct rise for the cake.
• salt – to balance flavor
• coconut cream – for the whipped topping. Make sure your can has been chilled for 6-8 hours.
• strawberries – fresh strawberries are the way to go here, but if you have frozen strawberries, allow them to thaw and drain most of juice.
• coconut sugar – or sweetener of choice, optional.

How to make shortcake

• In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present.
• In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in the bowl of dry ingredients, using a large spoon to combine. The batter will look a little thick compared to traditional flour.
• Transfer batter into a greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges may brown a little (more if you using honey) but middle will be done when inserted toothpick comes out clean (no wet batter).

Coconut Whipped Cream

While the shortcake is cooling, whip the coconut cream until light and fluffy. You can opt to add some powdered sugar here if you’d like a sweeter whipped topping.

Quartered Strawberries

Allow the strawberries to sit at room temperature tossed with the coconut sugar. This makes the strawberries juicy and extra sweet. If you’re looking for a lighter dessert, simply omit the added sugar.

Some Baking Notes

COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would add the coconut sugar or your choice of granulated. The sugar makes the strawberries extra juicy and gives this healhty strawberry shortcake a more traditional taste.

COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.

LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar, as it will mess up the ratio of wet-to-dry ingredients.

Serving Strawberry Shortcake

For this recipe, if you’re serving all at once, feel free to add the whipped topping and a light layer of strawberries before serving.

If you’re making ahead, it’s best to store the shortcake by itself, whipped cream separately, and sliced strawberries in a bowl. Then before serving you can cut individual slices of the shortcake and add on whipped topping and top with the juicy strawberries.